This dairy free brownies recipe is fudgy and has a dreamy crinkly top that makes the perfect brownie! Its made with both dark chocolate and cocoa powder to give these a rich chocolate flavor.
One of our favorite parts about this recipe is that it's made in one bowl and has super simple pantry ingredients.
If you love making and eating brownies as much as we do, you should check out our dulce de leche brownies, chewy and fudgy brownies, 3 ingredient Nutella brownies, and our oreo skillet brownies!
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Why this recipe works
- Extremely easy to make.
- Extra chocolaty brownies that stay fresh for days!
- It is made with simple ingredients.
- Perfect to make when you need a dessert to impress.
- It is made in under an hour from start to finish.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs. You will need two large eggs for this recipe.
Egg yolk- makes these brownies extra fudgy.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Vanilla extract– Vanilla extract Is an essential ingredient for brownies.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Instructions
Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
In a big mixing bowl, add the sugar, vegetable oil, eggs, egg yolk, salt, espresso powder, and vanilla extract, and sift the cocoa powder. Stir with a whisk until the mixture is combined.
Add melted chocolate (melt it in the microwave or on a bein marine) and mix well with a whisk.
Add the flour and mix until just combined. You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
Pour the batter into a parchment paper-lined baking pan and bake in a 180c (350f) preheated oven for about 30 minutes or until the tops of the brownies are crinkly.
Let the brownies cool to room temperature and enjoy! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up. These brownies are extra moist, fudgy, and melt-in-your-mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super fudgy brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
We like to use Dutch prosses cocoa powder because it gives the cake a deeper rich chocolate taste, but the natural cocoa powder will work! It’s just a personal preference.
These will last up to 5 days stored in an airtight container in the fridge, or for up to 3 days stored in an airtight container at room temperature. Cover them with plastic wrap or foil to prevent them from drying out.
It can be pretty hard to know when your brownies are done baking, but we have a few tricks to figure that out.
If the brownies have a shiny and crinkly top, they should be ready. When you insert a toothpick into the brownies and the toothpick is covered with wet batter, let it bake for a few more minutes and check again to get the perfect brownie.
Storing
It’s okay to store these brownies at room temperature. Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze brownies, you will need to wrap them in plastic wrap or foil and seal them in an airtight container or in an airtight resealable bag. You can freeze brownies for up to 2 months.
Substitutions
Chocolate- you can swap the dark chocolate with milk chocolate or semisweet chocolate!
Variations
Chocolate chips- add chocolate chips to the brownie batter for an extra chocolate flavor!
Marshmallows- add mini marshmallows to the brownie batter for extra texture and flavor!
Fruit- add fresh or dried fruit! We like adding strawberries, raspberries, and blackberries!
Oreos- add chopped Oreos for an oreo brownie flavor!
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Brownie pan
Serving tips
The best way to serve brownies is with a cold cup of milk. another way we like to serve brownies is with a big scoop of vanilla ice cream on top and powder sugar on top.
Another way to serve brownies is next to fresh fruit with whipped cream and chocolate syrup.
More brownie recipes:
Fudgy brownies- This is the only fudgy brownies recipe that you will need. I’ve tested so many brownies recipes, and this is the best one so far, you will not be disappointed.
Oreo brownies- These fudgy oreo brownies are loaded with oreo pieces and chocolate chunks, have a crinkly top, taste a million times better than boxed brownies, and take under an hour to make.
Dulce de leche brownies- These dulce de leche brownies are made with our favorite fudgy brownies recipe and swirled with caramel-like dulce de leche. This recipe comes together super quickly and is so easy to make.
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📖 Recipe
Dairy Free Brownies
Ingredients
- ¾ cup Vegetable oil or canola oil
- 1 ½ cups Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 Egg yolk
- ½ teaspoon Kosher salt
- ⅓ cup Cocoa powder
- ¼ teaspoon Espresso powder
- 200 g Dark chocolate or semisweet
- ¾ cups Flour
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8-inch baking pan.
- In a big mixing bowl, add the sugar, vegetable oil, eggs, egg yolk, salt, espresso powder, and vanilla extract, and sift the cocoa powder. Stir with a whisk until the mixture is combined.
- Add melted chocolate (melt it in the microwave or on a bein marine) and mix well with a whisk.
- Add the flour and mix until just combined. You don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Pour the batter into a parchment paper-lined baking pan and bake in a 180c (350f) preheated oven for about 30 minutes or until the tops of the brownies are crinkly.
- Let the brownies cool to room temperature and enjoy! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have fudgy and moist brownies and not dense and dry brownies.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, M&M, caramel sauce, white chocolate, kinder, toffee, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be more firm and won’t crumble up. These brownies are extra moist, fudgy, and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
- Don’t overbake your brownies! to have super fudgy brownies, we like to underbake the brownies a little bit.
- Make sure you line your baking pan with parchment paper to prevent the brownies to stick to the pan.
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